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Clam chowder is a classic, but have you ever tried it as a casserole? This Clam Chowder Casserole is a creamy, cheesy twist on the traditional soup. Perfect for a cozy dinner, it combines tender clams, hearty potatoes, and savory onions in a rich, creamy sauce. Topped with shredded cheddar and crispy breadcrumbs, it’s baked to golden perfection. Let’s dive into this comforting dish that’s sure to become a family favorite.
Clam Chowder Casserole Recipe
Ingredients:
- 2 cans clams, drained
- 2 cups diced potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, melt butter over medium heat. Add onions and celery, cook until soft.
- Stir in flour to make a roux, cook for 2 minutes.
- Gradually add milk and cream, stirring constantly until thickened.
- Add potatoes and clams, season with salt and pepper.
- Pour mixture into a casserole dish, top with cheese and breadcrumbs.
- Bake for 45 minutes or until golden brown.
What You Will Need
What you will need to make clam chowder casserole
- Clams: Provide a briny, ocean flavor essential for authentic chowder taste.
- Potatoes: Add heartiness and texture, making the dish filling and comforting.
- Onion: Brings a sweet, savory base that enhances overall flavor.
- Celery: Adds crunch and a subtle, earthy taste.
- Milk: Creates a creamy, rich base for the chowder.
- Heavy cream: Adds extra richness and smooth texture.
- Butter: Used to make the roux, giving the dish a velvety consistency.
- All-purpose flour: Thickens the chowder, ensuring a hearty consistency.
- Cheddar cheese: Melts on top, adding a sharp, savory finish.
- Breadcrumbs: Provide a crunchy topping, contrasting the creamy chowder.
Tools and Instruments Required
What tools/instruments will be needed to make clam chowder casserole
- Large pot: Essential for cooking onions, celery, and making the roux. It holds the chowder mixture before transferring to the casserole dish.
- Casserole dish: Used to bake the chowder mixture. Ensures even cooking and gives the dish its final shape.
- Wooden spoon: Ideal for stirring the roux and chowder mixture. Prevents scratching the pot and helps mix ingredients thoroughly.
- Measuring cups: Crucial for accurately measuring milk, cream, and other ingredients. Ensures the right consistency and flavor.
- Cheese grater: Needed to shred cheddar cheese. Freshly grated cheese melts better and adds a richer flavor to the casserole.
- Oven: Bakes the casserole to perfection. Provides the necessary heat to cook the dish evenly and achieve a golden brown top.
Clam Chowder Casserole Recipe
Equipment
- Casserole Dish
- Large pot
Ingredients:
Main Ingredients
- 2 cans clams, drained
- 2 cups diced potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, melt butter over medium heat. Add onions and celery, cook until soft.
- Stir in flour to make a roux, cook for 2 minutes.
- Gradually add milk and cream, stirring constantly until thickened.
- Add potatoes and clams, season with salt and pepper.
- Pour mixture into a casserole dish, top with cheese and breadcrumbs.
- Bake for 45 minutes or until golden brown.
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the clam chowder mixture as directed.
- Let it cool completely.
- Transfer to a casserole dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Instead of refrigerating, place the covered dish in the freezer.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a splash of white wine to the clam chowder mixture before baking can enhance the flavor, giving it a subtle depth that pairs beautifully with the seafood.
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